Nanohybrids Reveal Capability to Prolong Canned Foods' Shelf-Life
TEHRAN (FNA)- The Iranian researchers, in cooperation with colleagues from University of Putra Malaysia, managed to synthesize nanohybrids which make it possible to lengthen canned foods' shelf-life to a great extent.
Nanolayered materials are structures in which different functional groups such as medicine, fertilizer, magnetic agents, polymers etc could enter interlamellar spaces resulting in the production of products with properties related to their current layers.
Mohammad Yeganeh Qotbi conducted this research with the aim of "examination of the possibility of intercalation of D-gluconate into interlamellae of zinc-aluminum-layered double hydroxide and detection of the resulting nanohybrids properties."
"These materials could control the pH of food by slow delivery so that the shelf-life of canned foods will be increased," he told INIC's news service.
In this project, Qotbi synthesized zinc-aluminum-layered double hydroxide by co-precipitation method. He first added sodium hydroxide to a solution containing aluminum and zinc ions under atmospheric pressure of nitrogen. Then, he left the reaction vessel in a shaking bath for a specific time and finally rinsed the resulting solution and centrifuged it.
These nanolayers are able to release interlamellar substance in a controllable fashion. This feature may find many applications in drugs with controllable delivery. On the other hand, they can be used in agriculture as fertilizers which are released gradually and also prevent ground waters from being polluted.